Save Room for Dessert with Jared Rubin of Meadowsweet
Meadowsweet is brand new to Williamsburg, Brooklyn, having just opened on Broadway this summer. Polo Dobkin, only the third chef in Brooklyn to be awarded a Michelin star with Dressler, opened Meadowsweet in Dressler’s former space, just off the Williamsburg Bridge. He opened the restaurant with his wife, Stephanie Lempert, previously of Al Di La, who runs the seasonal cocktail program, sourcing from their mezzanine garden.
The pastry kitchen at Meadowsweet is in the hands of Jared Rubin. Rubin’s background is in advertising, but after college and a start in Chicago, decided he was in the wrong business. After spending time bartending and eating his way through Europe, Rubin attended pastry school. He started at a few bakeries, including Bouchon, before moving on to Gramercy Tavern, where his pastry career took off. From there, he took a job as pastry chef for Battersby, then Dover, until he became part of the opening team at Meadowsweet.
Rubin loves to try new things and experiment with old stand-bys. He’ll take a traditional dish and tweak it until he’s perfected it, then, “Once you get it down pat, you make it your own by infusing in sweet summer corn,” he says. He loves working with the classics, like pie and ice cream. Click through our slideshow to see some of Rubin’s desserts from Meadowsweet.
The cake is soaked in the leches that have been infused with corn kernels and cobs, and topped with unsweetened whipped cream.
The blueberries are tossed in a blueberry-lime compote before being plated.
Jane Bruce is the Photo Editor at The Daily Meal. Follow her on Twitter @janeebruce.